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tortellini soup

tortellini soup

By: Rachel's Tea

Info

Info

Servings
-
Prep-Time
-
Coock-Time
-
Cal/serving
-
Ingredients
  • Olive oil
  • Clove garlic (minced) 1
  • Carrots (chopped) 2 medium
  • Diced onion 1/2 cup
  • Bay leaf (chopped) 1
  • Rib celery 1
  • Dried thyme 1/4 tsp
  • Chicken broth 6-7 cups
  • Dried parsley 1/4 tsp
  • Cheese tortellini 1/2
  • Salt and pepper to taste
  • Grated parmesan cheese for garnish

 Note: Use mushroom tortellini and skip the meatballs.

Use them with spaghetti sauce over squash. Or with any W veggies. 

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For A Delicious Dinner!

Method

  1. For meatballs: in a large skillet, sauté onions in olive oil over medium heat for 4 -5 minutes.
  2. In a medium bowl, combine sausage, egg, onion, thyme, parsley and parmesan.
  3. Mix gently with your hands (if you smoosh the meat to much, you’ll have tough, compact meatballs).
  4. Season with a pinch of salt and pepper.
  5. Heat the same skillet to a medium high heat and add a little more oil.
  6. Use a small ice-cream scoop to make meatballs and drop them into the skillet.
  7. Cook meatballs until browned on all side.
  8. Remove from heat and set aside.
  9. For soup: In a medium pot (mine is 5.5 qt), heat olive oil over medium heat.
  10. Add onion, garlic, carrot, celery, bay leaf and thyme.
  11. Sauté 5-7 minutes until fragrant.
  12. Add chicken broth and parsley.
  13. Bring to a boil then reduce heat to simmer.
  14. Add meatballs and tortellini.
  15. Simmer until meatballs are cooked through and tortellini is done, about 5- 7 minutes Serve
  16. Garnish with grated parmesan cheese.